Slow Cooker Sunday ~ Nutty Salsa Chicken

My sister gave this recipe to me a few months ago and, I have to admit, when she told me that there was peanut butter in it with spicy salsa, I thought she was nuts (hahahaha). But a little bit of research on good old Pinterest alerted me to the prevalence and apparent yumminess of this combination.

We hadn’t had Mexican all week so this was definitely long overdue. Super easy with a dump and run in the slow cooker and then you can have a siesta while it cooks  There are not many pictures here because our house has been super busy and there’s really no steps to photograph for you.  This recipe is that easy!

Slow Cooker Nutty Salsa Chicken (serves 6 easily)
4 x single chicken breasts trimmed and rinsed
.1 x can Mexican beans or red kidney beans drained
1 x jar of mild or hot salsa
1 x packet of taco seasoning (Old El Paso is gluten free)
1 x packet of corn tortilla taco boats or taco shells
½ cup peanut butter
Shredded cheese, lettuce and sour cream to serve

Spray the slow cooker with low fat cooking spray. Place the chicken in the bottom and then dump the beans, salsa and taco seasoning on top.

Cook on low for 4 hours or high for 3 hours.  Stir in the peanut butter and cook on high for another 45 minutes.

Remove the chicken and shred with two forks.   Return the chicken back to the slow cooker and mix.

  Serve with tortillas, taco shells or taco boats.   Ole!

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